- Craig Claiborne born (1920)
- 1/2 Cup unsalted butter, softened
- 3/4 Cups sugar
- 1 large egg
- 2 Teaspoons vanilla extract
- 1 1/2 Cup all-purpose flour
- 1/2 Teaspoon ground cinnamon
- 1 Teaspoon cream of tartar
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Cup fresh berries, such as raspberries, blackberries, or blueberries
- 1/2 Cup almonds, roughly chopped (optional)
When the markets offer a free box of free berries with the purchase of one at full price, it’s a great deal, and the berries are typically a day away from being too ripe. I use one package with a salad or on cottage cheese, and the second goes into cookies. I often freeze this dough without fruit in it, then thaw and mix with the berries and bake. Refreshingly simple.
Preheat the oven to 375 degrees. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg and vanilla. Beat until well blended.
In a small bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt and then add to the butter mixture. Beat until just incorporated.
Fold in the berries and, if using, almonds.
Scoop or drop the dough by 1-teaspoon portions and place 1 ½ inches apart on a parchment-lined or nonstick baking sheet. Bake for 10-12 minutes or until bottoms begin to brown. Let sit for a few minutes and transfer to a cooling rack.